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Show Pag 6 Davis WOMAN APRIL 9, 1986 Bountiful Community Church luncheon no for host Recipes i of the sugar and beat until dissolved and the whites hold a stiff By KATHRYN JENNINGS Parmesan cheese, any amount Buttered bread crumbs Ada Stewart and Liz Smith are taking their casseroles out of the oven to serve at the no host luncheon of the women at Bountiful Community Church. PARBOIL onions and place in greased casserole, be sure to drain them. Saute the fresh peak. In a small bowl and at medium speed, beat the egg yolks, vanilla and the half cup of sugar, until thick and lemon color. Fold the yolks into the stiffly beaten whites. SPOON HALF of the batter into a large pastry bag with a ': inch press onto a greased and floured cookie sheet. Make the strips 3 inches long and place them I inch apart. With a moistened finger, smooth the tops and sprinkle with powdered sugar. Bake at 350 degrees for 5 minutes. Remove with a metal spatula and store in an airtight container when cooled. Custard: 8 egg yolks, slightly beaten I quart milk I tsp. vanilla 13 cup sugar IN A large saucepan, combine egg yolks with 13 cup of sugar and gradually stir in the milk. Cook over low heat, stirring constantly, until slightly thickened, but do not boil. Add vanilla and stir to mix well and set aside. sliced mushrooms in the margarine or butter and add to mushroom soup. Add the seasoning, sherry and bitters and pour over onions in casser-ol- ADA HAS a delicious and a bit unusual onion casserole which all the ladies requested the recipe for. She uses small Spanish onions with fresh mushrooms, mushroom soup and special seasonings. If your family likes onions, they will enjoy this casserole. tip-pip- e, e. Top with the Parmesan Liz Smith has baked a turkey dish hot from the oven. Left over turkey can be used which is combined with cooked spaghetti and other ingredients for a deliciously flavored casserole. Great for family or guests. ni LIZ ALSO sometimes takes the English trifle to a no hostess luncheon, so we have that recipe. Though it is more trouble to prepare, it is well worth the time, for it is so very delicious. There are lady fingers used to prepare the trifle, so that recipe is also given. Liz says that she always serves the trifle on Christmaseve at their family dinner, but the family or friends would enjoy it at any time. ONION CASSEROLE 6 small Spanish onions cup mushrooms, sliced 2 Tbsp. margarine or butter I can 10 oz. undiluted mushroom soup ': tsp. vegetable delight or other seasoning cheese, the amount as desired. Cover with buttered dry bread crumbs, any amount that taste dictates and sprinkle with paprika. Bake at 350 degrees for about 30 minutes until bubbly. Serves 1 6-- 8. TURKEY TETRAZZINE lb. spaghetti, broken into I pieces 5 5 3 I Tbsp. margarine Tbsp. flour cups chicken broth cup milk ( I Vi-- 2 cans) tsp. salt I pepper, as desired cup mushrooms, sliced 5 Tbsp. green peppers, minced 3 cups cooked, cubed turkey Vz cup Parmesan cheese, grated cup cheddar cheese, grated I I COOK SPAGHETTI salted water until just tender and drain. Melt margarine, blend in flour, mixing until smooth. Stir broth and milk into flour mixture. in boiling Whipped Cream: I pint whipping cream 3 Tbsp. cream sherry Vz tsp. freshly grated nutmeg juice of Vz lemon THEY MAY TAKE a little more effort to prepare say Ada Stewart, left, and Liz Smith, but the efforts are well worth it when you serve an onion casserole, turkey tetrazzine, English trifle, lady fingers or a fluffy custard. WHIP THE cream, sherry and nutmeg until firm and stir in the lemon juice. Now have raspberry preserves, 12-1- 1 3 Va Tbsp. sherry tsp. angostura bitters, Cook the broth, milk, flour mixture until it thickens and bubbles, add salt and pepper, the drained over the top. Bake at tsp. salt Va cup sugar I tsp. vanilla Va cup flour Powdered sugar 350 degrees V for about 45 minutes, until bubbly. Serves 8. spaghetti and mushrooms, the green peppers and cooked turkey or chicken. ENGLISH TRIFLE IN A LARGE bowl and at high Lady Fingers: POUR INTO a 3 quart casserole and sprinkle the two cheeses 2-- 4 large eggs, room speed, beat the egg whites with salt to soft peak, gradually add 'A cup temperature, separated macaroons, red cherries, sliced almonds and cream sherry, the amount can be adjusted to the taste of the family, as they prefer, more or less of the decorative ingre- dient. CUT THE lady fingers into I inch chunks and place half in the bottom of a deep glass bowl. Sprinkle with half of the sherry. Now pour half of the custard over the lady fingers and spread with half of the raspberry preserves. Then sprinkle with half of the crushed macaroons. Cut up the remaining half of the lady fingers, place over the last layer and drizzle with remaining sherry, custard, preserves and macaroons. Cover and refrigerate the trifle overnight. JUST BEFORE serving, beat whipping cream which may be spooned into a pastry bag and piped around the edges of the trifle or spread over the top. Garnish with the red cherries and sliced almonds. Use amounts of these special ingredients as you prefer. Ada Stewart is a Bountiful resi- dent, active in many organizations. She is a nurse at the Lakeview Hospital and an excellent cook. During the summer she keeps a beautiful flower garden. LIZ AND husband Buddy Smith have lived in Centerville for 21 years. They have three children and four grandchildren. Buddy is an employee of Chevron Oil Com- pany. Traveling is the hobby they en- joy most and now that the children are grown they can do more of it. England is their favorite country for travel. They plan a month long trip to Alaska sometime in the fu- ture. Camping in Utah and parts of the west is also a favorite summer- time activity. THEY BOTH enjoy gardening, Buddy with vegetables and Liz with the flowers. Another great pleasure for them is to have the grandchildren spend time at their . home, kj i ' Z Tz i 2 2 Z z Z 2 5 Sweet ways to roast a pork By LUCILLE STRINGHAM I , ' APRICOT GLAZED PORK LOIN ROAST 4-- 5 pound pork loin roast Salt and pepper 23 cup brown sugar Tbsp. cornstarch cups apricot nectar tsp. cider vinegar 2': tsp. dry mustard 2 2 4 RUB ROAST well with salt and pepper. Score the fat on the roast in a diamond pattern. Place the roast fat side up. on a rack in an open roasting pan. Roast meat in a 350 degree oven for 35 minutes per pound. If you use a meat thermometer the internal temperature should be 170 degrees when done. hour before roast About one-ha- lf is done, mix the dry mustard, brown sugar, cornstarch in saucepan. Stir in apricot nectar and vinegar, and cook over medium heat, stirring constantly, until slightly thickened. Remove roast from oven and spoon Vz cip of the glaze over the roast. Reserve rest of glaze to be served with the roast. Return roast to oven and bake until done. Let roast rest for 20 minutes before serving as it will carve better. APRICOT SAUCE: BARBECUED PORK IN heat and simmer for 15 minutes, stirring occasionally. Add the pork strips and simmer for 5 minutes. Serve over the buns or muffins. Break the muffins in half and cut the buns in half. Serves 6. A SKILLET Tbsp. oil medium onion, sliced thin Vz cup diced celery ': cup diced green pepper I tsp. salt 'x tsp. pepper I Tbsp. flour tsp. .chili powder 2 tsp. sugar 2': cups canned tomatoes Va pound of cooked pork roast, cut in thin strips 6 hamburger buns or corn muf3 I SWEET & SOUR PORK Va 1 fins i t pound cooked pork cut strips (about 2': cups) tsp. salt Tbsp. cornstarch egg 2 tsp. flour ': cup oil Tbsp. sugar 2 Tbsp. cornstarch I cup water ': cup pineapple juice Va cup catsup I tsp. soy sauce Va cup vinegar I I 1 1 Mix Tbsp. of the drippings from the roast with the remaining glaze and heat to serve as a sauce with the roast. Parslied potatoes, green peas and a fruit salad goes well with this roast. 3 HEAT OIL in skillet. Saute onions,' peppers, celery until tender. Add salt and pepper, flour, sugar, chili powder. Stir to make a smooth paste. Gradually stir in the tomatoes and bring to a boil. Reduce in green pepper, cut in wedges large onion, diced I can (I lb. 4': oz.) pineapple chunks, drained and reserve the 1 I juice TOSS THE pork strips with the salt and I Tbsp. cornstarch. Mix the egg and the flour together to make a batter. Dip the pork pieces into the batter with a slotted spoon. Fry in the hot oil until nicely browned. Drain on a paper towel. In a deep skillet, mix the sugar and 2 Tbsp. cornstarch. Add the water, pineapple juice, catsup, soy sauce and vinegar. Bring to a boil, stirring constantly, and cook over medium heat until thick. Add the green pepper pieces and the onion to the sauce and cook for minutes. Add the pineapple chunks and the pork pieces and 5 simmer uncovered for ten minutes or until green pepper is tender and the pork is heated through. Serve with rice. HONEYED PORK CHOPS 6 pork chops Va cup soy sauce i : : r. j I Tbsp. catsup Vz cup water 3 Tbsp. honey 5 2 small onion, finely chopped Va tsp. ground ginger 'x tsp. pepper BROWN CHOPS in a small amount of fat, and place in a 13x9 baking pan. Do not salt chops as the soy sauce does the salting. Combine the rest of the ingredients and pour over the chops. Cover the baking dish with foil and bake in a I slow oven 325 degrees for one hour, or until the chops are tender. Serve with rice. i ; J 1 z -- J J Put a little spring magic into cooking By DONETA GATHERUM April, a month known for a good time to change changes, from winter menus to the lighter, fresher foods of spring and summer. One way to put spring's magic into cooking is to serve spring vegetables in slightly different ways. These recipes that feature beets, asparagus, carrots ,md spinach are as pleasant as a soft spring rain. is BUTTERED BEETS 6 medium sized beets 3 Tbsp. butter or margarine Va tsp. salt Va tsp. garlic salt ' tsp. pepper Lemon wedges PEEL beets and grate coarsely. Melt butter in a heavy saucepan with a cover. Add the grated beets, salt, garlic salt and pepper and toss lightly. Cover and steam over low V heat until tender or about 20-2- 5 minutes. Serve with lemon wedges. Asparagus cooks more quickly and retains more of its natural crispness if you slice it on the diagonal. the way the Chinese do. CHINESE STYLE ASPARAGUS serving. Change to lighter & fresher Tbsp. salad oil, flour and water and boil for minute, stirring occasion- ally. Remove from the heat and add the egg yolk, salt, mustard, lemon juice and 13 cup salad oil and beat until smooth. Makes I 'A cups. 1 FRESH SPINACH SALAD lb. spinach (4 cups) I small onion, thinly sliced 13 cup finely chopped celery 4 hard cooked eggs, sliced Salt and pepper Va cup chilled Lemon dressing '; 3-- 3 2 pounds asparagus cup butter or margarine 13 cup water ': tsp. salt Va lemon Fresh ground pepper WASH asparagus and break off tough ends. Cut stalks into long diagonal slices about Va to ': inch thick. Heat butter and water in a frying pan and add asparagus and salt. Cover and cook over moderately high heat, shaking occasion- ally, for 0 minutes, or until asparagus is barely tender. Squeeze lemon over asparagus and sprinkle with pepper before TEAR SPINACH into bite sized pieces. Toss together with the onion and celery and hard cooked eggs. Salt and pepper to taste. Chill. Toss with Lemon Dressing just before serving. LEMON DRESSING Tbsp. salad oil or olive oil 2 Tbsp. flour ': cup water I egg yolk Vz tsp. dry mustard 3 Tbsp. lemon juice 13 cup salad oil 3 GYPSY RICE Tbsp. chopped green pepper Tbsp. chopped onion tomato, chopped 3 Tbsp. butter or margarine Va cup uncooked rice 2 cups chicken broth or 2 cubes chicken bouillon cubes dissolved in hot water 1 tsp. salt 'a cups finely chopped raw rots I I 1 SAUTE GREEN pepper, onion and tomato in butter until the green pepper is soft. Add rice, broth, salt and carrots; cover and simmer for 20-2- 5 BLEND TOGETHER the car- - 1 tender. minutes dr until rice is : ; : z I ! : |